Recipe For Chicken Pot Pie In A Dutch Oven

Pour in your broth mixture being careful to leave room on the top of the first pie crust for crimping.

Recipe for chicken pot pie in a dutch oven. Once the butter has melted add the carrot celery onion garlic and bay leaf. Finally add the second pie crust on top and pinch down to seal. Remove chicken from broth.

Add the onion and sauté until tender and lightly browned 3 to 4 minutes. Bring to a simmer over medium high heat. Unroll crescent rolls and create a dough layer on top of the chicken mix.

Allow to rest in the refrigerator while you assemble the chicken pot pie. Reduce heat to medium and simmer until chicken is tender about 2 hours. Put lid on dutch oven and bake at about 350 degrees.

Sprinkle in the flour and stir until the flour dissolves. Heat olive oil in a 3 quart or large dutch oven or ovenproof pot over medium high heat until shimmering. Add the garlic and cook 1 minute more.

Heat the butter and oil in a large dutch oven over medium high heat. Add water to cover by 1 inch. Sprinkle with salt and pepper.

In a large stockpot combine chicken parsley celery carrot onion and peppercorns. Pot pie is done when rolls are golden brown and flake. A rough cut is fine.